Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Walnut crust
Pork chops
Fig sauce
How it's done
Walnut crust
Deseed the chilli pepper, chop finely with the walnuts. Finely chop the oregano.
Mix the chilli pepper, nuts and oregano with the butter and coriander seeds, season.
Pork chops
Heat the clarified butter in a frying pan. Salt the chops, fry for approx. 3 mins. on each side, remove. Place the chops on a baking tray lined with baking paper.
Spread the nut crust over the chops, press down gently.
To finish in the oven
Approx. 10 mins. in the upper half of an oven preheated to 220°C.
Fig sauce
Deseed and slice the chilli pepper, cut the onion into rings and dice the figs. Heat the butter in the same pan. Add the onion and chilli pepper, sauté, add the figs and coriander seeds, cook briefly.
Pour in the port and reduce almost completely. Pour in the stock, simmer for approx. 10 mins., season. Tear off the oregano leaves, mix in. Serve the sauce with the pork chops.
| Serve with: | Pasta and salad |
|---|
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